Wolf Appliance Company WOLF FRYER MODULE - Manual (Page 12)

12
W O L F F RY E R M O D U L E U S E & C A R E
T H E C O L D Z O N E
In the bottom of the fryer, there is an area that
has no heat under it called the cold zone. This
area collects any water from the food as well
as food particles that separate from dried
foods. This cold area prevents oil from
foaming over as well as from breaking down
over prolonged heating time.
H OT O I L I N D I C A T O R
When the fryer is turned off after use, the
temperature display will remain illuminated,
showing the oil temperature. This display will
remain on until the temperature of the oil has
cooled to below 140˚F (60˚C), even if the unit is
in Lock mode.
D E E P - F RY I N G T I P S
The ”smoke point” temperature is when oil
begins to decompose and visible smoke is
given off. Refer to the following chart.
For deep-frying, it is best to use an oil that
has a smoke point above 400˚F (205˚C).
Never add oil to the fryer basin above the
oil level line.
Clarify oil by putting several slices of raw
potato in cooled oil and reheat slowly,
stirring occasionally until the oil reaches
350˚F (175˚C) or the potato starts to brown.
Discard potato and strain.
If the oil is not hot enough, oil will reach
the internal part of food before the coating
cooks enough to form a protective layer,
resulting in greasy food.
If the oil is too hot, the coating will burn
from the direct heat of the oil before the
food has had time to cook.
Deep-fry only small batches of food at a
time. Deep-frying too much food will lower
the oil temperature enough to cause greasy
food.
Remove ice from frozen food before deep-
frying to avoid popping of oil.
Allow frozen breaded fish to thaw slightly
to shorten the deep-frying time and give the
breading a golden brown rather than a dark
brown color.